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Crispy, pan-fried potatoes tossed in a simple yet flavorful blend of Indian spices. This classic Sindhi side dish is wonderfully versatile, pairing perfectly with dal, kadhi, or simply wrapped in a warm roti.
Parboil the Potatoes
Fry the Potatoes
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Crispy, pan-fried potatoes tossed in a simple yet flavorful blend of Indian spices. This classic Sindhi side dish is wonderfully versatile, pairing perfectly with dal, kadhi, or simply wrapped in a warm roti.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 230.02 calories per serving with 2.95g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Season and Serve
After the first fry, remove the potatoes, gently press each cube with the back of a spatula to flatten it slightly, and then fry them again for 2-3 minutes until extra crispy. This double-frying method is known as 'Aloo Tuk'.
For a garlicky flavor, add 1 teaspoon of finely chopped garlic to the hot oil along with the cumin seeds.
Add 1-2 slit green chilies along with the potatoes during the frying stage for an extra kick of heat.
For a more tangy and complex flavor, sprinkle 1/2 teaspoon of chaat masala along with the other spices at the end.
Potatoes are rich in complex carbohydrates, which are the body's primary source of energy, making this dish satisfying and fueling.
The use of turmeric provides curcumin, a compound known for its potent anti-inflammatory and antioxidant effects.
Spices like cumin and coriander seeds are traditionally used in Indian cuisine to promote healthy digestion and alleviate bloating.
One serving of Tariyal Patata contains approximately 140-160 calories, depending on the amount of oil absorbed during frying.
Tariyal Patata can be part of a balanced diet. Potatoes provide carbohydrates for energy, and spices like turmeric have health benefits. However, it is shallow-fried, so it should be consumed in moderation. For a healthier version, you can try making it in an air fryer.
Yes, you can. Parboil the potatoes as directed. Toss them with 1 tablespoon of oil and all the powdered spices. Air fry at 200°C (400°F) for 15-20 minutes, shaking the basket halfway through, until golden and crisp.
Starchy potatoes like Russet or Yukon Gold are ideal as they become fluffy on the inside and develop a crispy exterior when fried. Avoid waxy potatoes, which can be dense.
Mushy potatoes are usually a result of over-boiling. Make sure to cook them only until they are about 80% done—firm enough to hold their shape. Also, ensure they are completely dry before frying.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat and regain some crispiness, warm them in a hot pan or in an air fryer for a few minutes. Microwaving will make them soft.